Instant Pot Tomato & Bean Rice

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 250g long grain rice
• 300ml hot vegetable stock (1 stock cube)
• 400g tin chopped tomatoes
• 2 x 400g tins mixed beans, drained and rinsed
• 100g frozen sweetcorn
• Salt and black pepper to taste

Method

1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

2. Select Sauté and heat the oil. Cook the onion and pepper for 4 minutes. Add the garlic, paprika and cumin and cook for 1 minute.

3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out.

4. Spoon the beans over the rice, then pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

5. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Open the lid, add the sweetcorn, replace the lid and leave for 5 minutes. Stir well, fluff with a fork, season to taste and serve.